Old-Fashioned Potato Starter Bread

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Old-Fashioned Potato Starter Bread

from Country magazine
From a cookbook published in the 1970s: Old-Fashioned Recipe Book, An Encyclopedia of Country Living.


  • Peel and slice very thin one medium potato into a 1 or 2 qt. sized glass casserole dish (preferably a Russet). To the sliced potato add:
  • 1 TB sugar
  • 1 tsp salt
  • 2 TB yellow or white cornmeal (fresh stone-ground works best, see notation at the bottom of recipe)
  • 2 c boiling water
  • Mix well, place the lid on the casserole dish and wrap the dish in a heavy terrycloth bath towel. Put in a warm place to ferment, such as an oven which has a pilot light burning. Let stand overnight until very bubbly. This can take from 8 to 14 hours (most often 10-12). At this stage, the starter will have an odor vaguely like that of sharp cheddar cheese. (Note: If the starter has not fermented at the end of 14 hours, discard it and try again.)
  • After fermenting, remove the potatoes from the dish and pour the remaining liquid into a mixing bowl. Add:
  • 1 c very warm milk
  • 1 tsp salt
  • 1 TB sugar
  • 1/8 tsp baking soda
  • 3 TB melted shortening or salad oil
  • 2 c all-purpose flour


Mix well until smooth, cover the top of the mixing bowl with plastic wrap and set the bowl in a pan of very hot water. Place in oven or other warm place to rise until very light and bubbly. This can take 1 or 2 hours. When the batter has reached this stage, sift into it 3

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